Divine Zucchini

1. 1

   Melt butter or heat oil in a deep skillet or wide pan.

2. 2

   Sautee the zucchini and onion.

3. 3

   Season with salt to taste.

4. 4

   Cover the skillet and simmer until tender but not mushy soft.

5. 5

   Move skillet around to avoid zucchini sticking to bottom of skillet.

6. 6

   If zucchini dries up, add a few teaspoons of water.

7. 7

   On another pan or skillet, sautee the chorizo until it releases its grease.

8. 8

   Drain off the grease and add it to the zucchini, poblano strips and the epazote.

9. 9

   Cook uncovered for about 5 minutes for flavors to blend.

No additional tips available.